Yields: 4 or 5 waffles (7-inch). Recipe can be doubled, tripled, etc. (For Cash Flow Game night with twelve guys we used 6x this recipe.)
- 3/4 cup all-purpose flour (for a heartier waffle, substitute all or partial whole wheat flour)
- 1/4 cup cornstarch
- 1/2 tsp. salt
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 3/4 cup buttermilk
- 1/4 cup milk
- 6 Tbs. vegetable oil (better with liquid coconut oil or light olive oil if you have it)
- 1 egg, separated
- 1 Tbs. sugar
- 1/2 tsp. vanilla extract
- Preheat oven to 200 degrees. Mix flour, cornstarch, salt, baking powder and baking soda in a medium bowl.
- Measure buttermilk, milk and oil in a 2-cup measuring cup; mix in egg yolk and set aside.
- Beat egg white in a small bowl with an electric hand mixer to soft peaks. Sprinkle in sugar and vanilla extract and continue to beat until stiff peaks.
- Pour wet ingredients into dry ingredients and whisk until just mixed. Add egg white to batter in dollops and fold in with a spatula until just incorporated. (If you over-mix, the egg whites may go flat.)
- Add batter to hot waffle iron (375 degrees) and cook until crisp and nutty brown. (Time varies by waffle iron, but 5-6 minutes is typical. The batter expands quickly in the waffle iron, so start with less batter to avoid oozing out the sides until you gauge how much batter your waffle iron likes.)
- Set waffle directly on rack in preheated oven to keep it warm and crisp for up to 20 minutes. (This allows the chef to queue up a batch to serve everyone at once. Do not stack waffles, they’ll turn moist and limp.)
Serve with real maple syrup (from a tree!) and top with fruit and whipped cream as desired.